scholarly journals A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3069
Author(s):  
Jiayue Xu ◽  
Yilun Wang ◽  
Xinyue Zhang ◽  
Zhen Zhao ◽  
Yao Yang ◽  
...  
Keyword(s):  
High Pressure ◽  
Color Change ◽  
Pectin Methylesterase ◽  
High Pressure Processing ◽  
Diospyros Kaki ◽  
Yield And Quality ◽  
Juice Yield ◽  
Processing Modes ◽  
Microorganism Inactivation ◽  
Pre Treatment

This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of the persimmon juice. The “Gongcheng” persimmon was selected with the highest juice yield (48.9%), and the pre-HPP set at 300 MPa/8 min increased the juice yield by 60% through an increasing pectin methylesterase (PME) activity of 25.03% and by maintaining polygalacturonase (PG) activity. For different processing modes, namely, pre-HPP plus HPP at 550 Mpa/5 min and pre-HPP plus TP treatment at 95 °C/5 min, both of the guaranteed microorganisms in the juice were below 2.0 lg CFU/mL; however, the persimmon juice treated by the pre-HPP plus HPP had higher contents of total phenol and ascorbic acid which were 16.07 mg GAE/100 g and 17.92 mg/100 mL, respectively, a lower content of soluble tannin which was 55.64 μg/mL, better clarity which was 18.6% and less color change where the ΔE was only 2.68.

Effects of high pressure processing (HPP) and acid pre-treatment on quality attributes of hilsa (Tenualosa ilisha) fillets

LWT ◽  
2019 ◽  
Vol 111 ◽  
pp. 647-652 ◽  
Author(s):  
Vikas Kumar ◽  
Pavuluri Srinivasa Rao ◽  
Soumya Ranjan Purohit ◽  
Yogesh Kumar
Keyword(s):  
High Pressure ◽  
Quality Attributes ◽  
High Pressure Processing ◽  
Tenualosa Ilisha ◽  
Pre Treatment

Effect of Mild-Heat and High-Pressure Processing on Banana Pectin Methylesterase:  A Kinetic Study

2003 ◽  
Vol 51 (27) ◽  
pp. 7974-7979 ◽  
Author(s):  
Binh Ly-Nguyen ◽  
Ann M. Van Loey ◽  
Chantal Smout ◽  
Isabel Verlent ◽  
Thomas Duvetter ◽  
...  
Keyword(s):  
High Pressure ◽  
Kinetic Study ◽  
Pectin Methylesterase ◽  
High Pressure Processing ◽  
Mild Heat

Evaluation of Hydrostatic High Pressure and Cold Storage Parameters for the Reduction of Campylobacter jejuni in Chicken Livers

2019 ◽  
Vol 82 (6) ◽  
pp. 1039-1044 ◽  
Author(s):  
NEREUS W. GUNTHER IV ◽  
AISHA ABDUL-WAKEEL ◽  
ROMMEL RAMOS ◽  
SHIOWSHUH SHEEN
Keyword(s):  
High Pressure ◽  
Campylobacter Jejuni ◽  
Cold Storage ◽  
Color Change ◽  
Food Product ◽  
Storage Conditions ◽  
High Pressure Processing ◽  
Similar Time ◽  
Log Reduction ◽  
And Storage

ABSTRACT In recent years, reoccurring Campylobacter-mediated outbreaks of human disease have been linked to undercooked chicken livers. A need exists for interventions to significantly reduce Campylobacter in this widely consumed poultry product. In this study, high pressure processing (HPP) techniques were applied to laboratory-contaminated chicken livers (∼4 × 108 cells per liver) to determine the Campylobacter jejuni–reducing potential of this technology. HPP was able to significantly reduce C. jejuni numbers in chicken livers with the application of 350 MPa for 5 min, resulting in an average reduction of 3.4 log. Unfortunately, when chicken livers were processed in this manner, the surface tissue of the livers turned brown and a fine white foam was produced. A more modest pressure of 250 MPa applied for 10 min resulted in an average reduction in cell numbers of 1.3 log but without an obvious color change in the livers. On average, cold storage conditions (4 and −20°C) were able to produce a 0.2- to 1.3-log reduction, depending on the temperature and storage time. This effect combined with an HPP reduction in an additive fashion. Pulsed HPP techniques failed to produce C. jejuni reductions that exceeded the average reductions compared with constant pressure application using similar time intervals. Hence, HPP is a potential means of reducing C. jejuni numbers in chicken livers, but given its effects on the appearance of the food product at higher pressure levels, it will most likely need to be combined with other intervention techniques. HIGHLIGHTS

scholarly journals High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Yong Yu ◽  
Xiuping Jiang ◽  
Hosahalli S. Ramaswamy ◽  
Songming Zhu ◽  
Huanhuan Li
Keyword(s):  
High Pressure ◽  
Calcium Chloride ◽  
Calcium Gluconate ◽  
Color Change ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Calcium Lactate ◽  
Evaluation Scores ◽  
Fresh Cut ◽  
And Control

Effect of high pressure (HP) treatment (200–600 MPa; 0–20 min) on quality of fresh-cut carrot slices was evaluated after presoaking in selected calcium salt solutions (1% calcium chloride, 1% calcium lactate, 1% calcium gluconate, and distilled water as control) for one hour. Results showed that calcium chloride (CaCl2) solution pretreatment was most effective for preserving the hardness of carrot slices at 400 and 600 MPa and this treatment also resulted in the least amount of color change in carrots, followed by calcium lactate, gluconate, and control pretreatments. The average sensory evaluation scores during 9 days of refrigerated storage at 4°C in control, CaCl2, calcium lactate, and calcium gluconate presoaking treatments followed by HP treatment were 6.4 ± 0.5, 8.0 ± 0.5, 7.8 ± 0.4, and 7.6 ± 0.3, respectively, on a zero to 9 scale for quality.

New evidence on pectin-related instantaneous pressure softening mechanism of asparagus lettuce under high pressure processing

2019 ◽  
Vol 25 (4) ◽  
pp. 337-346
Author(s):  
Yaxin Sun ◽  
Jia Yao ◽  
Liang Zhang ◽  
Fang Chen ◽  
Xiaosong Hu ◽  
...  
Keyword(s):  
High Pressure ◽  
Pectin Methylesterase ◽  
High Pressure Processing ◽  
Enhanced Fluorescence ◽  
Softening Mechanism ◽  
Instantaneous Pressure ◽  
Methylation Patterns ◽  
New Evidence ◽  
Dot Blotting

Evidence on mechanism of instantaneous pressure softening of asparagus lettuce under high pressure processing was explored with respect to pectin methylesterase activity, degree of methylation of pectin, degree of methylation patterns of pectin fractions, and pectin distribution in cell wall matrix. Instantaneous pressure softening was observed at 300 MPa, while texture recovery was obtained at 500 MPa. Pectin methylesterase activity was not significantly affected at 100 and 300 MPa, but dramatically activated at 500 MPa (p < 0.05). Correspondingly, the degree of methylation of pectin decreased as pressure rose. Results of in situ immuno-dot blotting and immunolabeling based on specific bindings of antipectin antibodies showed a significant reduction of chelator-soluble pectin at 300 MPa, in contrast to a remarkable increase at 500 MPa. High pressure processing-induced demethoxylation was further verified by the enhanced fluorescence intensity of LM19 (an antihomogalacturonan antibody specifically binds to nonmethoxylated pectin) immunolabeled pectin, which was mainly located in tricellular junctions at 300 MPa, but covered the full cell surface at 500 MPa. In conclusion, instantaneous pressure softening of asparagus lettuce is strongly associated with loss of chelator-soluble pectin at 300 MPa.

scholarly journals Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef

2018 ◽  
Vol 2018 ◽  
pp. 1-5 ◽  
Author(s):  
Jhinuk Gupta ◽  
Chad G. Bower ◽  
Gary Sullivan ◽  
George Cavender
Keyword(s):  
High Pressure ◽  
Ascorbic Acid ◽  
Color Change ◽  
Ground Beef ◽  
High Pressure Processing ◽  
Beef Industry ◽  
Color Changes ◽  
Color Retention ◽  
Curing Agents ◽  
Main Effects

High-pressure processing (HPP) is a nonthermal pasteurization technique to control pathogens, like Escherichia coli. However, color changes in raw beef induced by HPP restrict its use within the beef industry. The objectives of this study were to investigate the effects of adding curing agents (nitrite) and packaging with or without reducing compounds (ascorbic acid/erythorbate) on color retention in high-pressure processed ground beef. Color was measured (CIE L∗a∗b∗) before HPP and on days 3, 7, 12, 14, 19, and 21 after HPP. Statistical analysis (SAS GLIMMIX) was run to identify the main effects of adding curing agents, packaging, and reducing agents on color retention. HPP resulted in a detrimental effect on the color of the beef patties for all treatments. Lightness and yellowness increased (P<0.001) and redness decreased (P<0.001) after high-pressure processing. The effect remained the same throughout the course of the study. However, there were less color changes in samples treated with reducing compounds. Both synthetic and natural sources of nitrite and ascorbic acid/erythorbate performed similarly in terms of their ability to maintain redness. Treatments leading to formation of nitrosylmetmyoglobin (Fe3+) had less severe color change compared to the treatments leading to the generation of nitrosylmyoglobin (Fe2+).

scholarly journals Impact of Alternative Thermal and Non-Thermal Processing on the Enzymatic Activity of Papaya and Strawberry Nectars and Their Blends

2020 ◽  
Vol 9 (1) ◽  
pp. 1-14
Author(s):  
Jeffrey G. Swada ◽  
Jose I. Reyes De Corcuera ◽  
Nicki J. Engeseth
Keyword(s):  
High Pressure ◽  
Enzyme Activity ◽  
High Temperature ◽  
Thermal Processing ◽  
Pectin Methylesterase ◽  
High Pressure Processing ◽  
Nutrient Loss ◽  
Gel Formation ◽  
Alternative Processing ◽  
Processing Techniques

Pectin methylesterase (PME) in papaya nectar results in undesirable gel formation and peroxidase (POD) in strawberry nectar leads to nutrient loss, browning, and off-flavor production. Because of this, the effect of alternative processing techniques including ultra high temperature (UHT, 20-135°C, 1-3 s), high pressure processing (HPP, 20 or 60°C, 200-600 MPa) and irradiation (0-10 kGy) on PME and POD activity in papaya and strawberry nectar and their respective blends were compared to traditional thermal processing (80-130°C, 0-10 min). Traditional thermal (110°C, 5 min, 71.5% reduction) and UHT (110°C, 1-3 s, 98.0% reduction) processing were able to sufficiently reduce PME activity and prevent gel formation in papaya nectar. PME reduction was enhanced by synergistic reductions in nectar blends after UHT at 80°C. HPP was unable to prevent gel formation in papaya nectar, with enhanced activity at 400 MPa. Exposure of a blend 50P:50S to 10 kGy irradiation prevented gel formation. UHT enhanced POD activity at 110°C and synergistic reductions resulted for POD activity in nectar blends after irradiation. These findings highlight the benefits of alternative processing in reducing enzyme activity in fruit nectars and nectar blends.

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